Time; 1 hour
Makes: 4 servings

Ingredients

4 teaspoons olive oil
1/4 finely chopped shallots(about
2 large) or green onions
2 garlic cloves, finely chopped
1 cup uncooked arborio or regular
mediun-grain white rice
1/2 cup dry white wine
2 cans (14-1/2 ounces each) chicken
broth
1/2 pound raw medium shrimp, peeled
and deveined
1 teaspoon grated lemon peel
2 tablespoons fresh chopped parsley

Instructions

1. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat. Cook shallots and garlic in oil, stirring frequently, until shallots are crisp-tender. Reduce heat to medium. Stir in rice. Cook, stirring frequently, until rice begins to brown. Stir in wine. Cook until liquid is absorbed. Pour 1/2 cup of the broth over rice mixture. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is tender and creamy.
2. Meanwhile, heat 2 teaspoons oil in 10-inch skillet over medium heat. Cook scallops and shrimp in oil 4 to 5 minutes, stirring frequently, until shrimp are pink. Remove scallops and shrimp from skillet, using slotted spoon. Gently stir scallops, shrimp and lemon peel into rice mixture. Sprinkle with parsley.